Methods/steps

1. Pour milk into medium saucepot and put over low heat.

2. In a separate bowl, whisk together the sugar, dry milk and egg yolks.

3. Bring milk just to simmer (milk will separate and curdle if boiled).

4. Remove from heat and slowly add ½ of the milk to the egg mixture in a thin stream, whisking all the while.

5. Pour egg mixture back with the rest of the milk in the saucepot, return to low heat and continue to whisk until the custard starts to thicken (this will only take a few minutes).

6. When the custard is ready, it should coat the back of a wooden spoon and still be smooth.

7. Remove the custard from the heat, strain into another bowl and cool down in an ice bath (fill a larger bowl with ice and water, then gently lay the bowl with the custard on top to prevent the custard from cooking further).

8. When the custard is cooled, it can be spun in the ice-cream machine according to the manufacturer’s instructions; however, it is best to reserve the custard overnight before spinning to allow all of the components to meld together.

9. The ice cream can be stored for up to a week, although it is best when eaten within two days of spinning.